1 (5 pound) pork rib roast
2 cloves garlic, slivered
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup chopped onion
1/2 cup chopped carrots
2 parsley sprigs
2 tablespoons all-purpose flour
1 tablespoon chopped parsley
1 tablespoon salt
1/8 teaspoon pepper
1/4 cup butter or margarine, melted
Chopped parsley
1 can condensed chicken broth
3 pounds medium potatoes, pared and sliced thin
1 cup chopped onion

Preheat oven to 425 degrees F.

Wipe pork roast with damp paper towel. Rub outside of pork with cut slices of garlic.

Combine 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Rub over pork to coat well. Insert garlic slivers where possible in crevices in bone. Place pork fat side up in large shallow roasting pan without rack. Place 1/2 cup chopped onion, 1/2 cup chopped carrots and 2 parsley sprigs under pork roast. Roast uncovered for 1 hour.

Remove from pan. Pour off most of fat, leaving about 1 tablespoon in pan. Stir 2 tablespoons flour into pan. Gradually stir in 1 cup condensed chicken broth into flour mixture until well combined. Then stir in 3/4 cup water. Bring to boiling; reduce heat and simmer stirring to dissolve browned bits about 2 minutes.

Strain gravy through strainer into saucepan, discarding vegetables. Set gravy aside to reheat later. Return pork to roaster.

Gently toss sliced potatoes with 1 cup chopped onion and 1 tablespoon chopped parsley, 1tablespoon salt and 1/8 teaspoon pepper to mix well. Arrange around roast.

Heat remaining chicken broth to boiling; pour over potatoes. Brush potatoes with melted butter. Reduce oven temperature to 400 degrees F, then roast pork 45 minutes to 1 hour longer or until temperature reaches 170 degrees F and potatoes are fork tender and nicely browned. Sprinkle potatoes with chopped parsley.

Serve pork and potatoes from roasting pan or baking dish. Reheat gravy.

Serves 8.

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